Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
| Autor: | Marta Graciela Mestrallet, Valeria Nepote, Claudia Mariana Asensio, Nelson R. Grosso, Rubén Horacio Olmedo |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2009 |
| Předmět: |
Nutrition and Dietetics
STABILITY Chemistry Flavour Food storage cardboard law.invention Vegetable oil PEANUTS Lipid oxidation law visual_art visual_art.visual_art_medium OLIVE Peroxide value Food science OREAGANO ESSENTAIL OIL Agronomy and Crop Science Flavor Essential oil Food Science Biotechnology |
| DOI: | 10.1002/jsfa.3703/abstract |
| Popis: | Synthetic antioxidants, such as BHA, BHT and PG are used in many foods to prevent rancidity. However, their health safety is questioned. There is renewed interest in the increased use of naturally occurring antioxidants like essential oils from aromatic plants. The objective of this work was to evaluate the effect of oregano essential oil and olive oil on the oxidative stability of fried-salted peanuts. RESULTS: Fried-salted peanuts (FP), fried-salted peanuts with oregano essential oil (FP-O) and fried-salted peanuts with oregano essential oil and olive oil (FP-OO) were prepared. Peroxide value (PV), p-anisidine value (AV) and conjugated diene (CD) measurements, and descriptive analysis were analyzed on the products during 112 days of storage. FP-OO showed higher stability during storage. PV and AV at the end of storage were lower in FP-OO (57.70 ? 7.77, respectively) followed by FP-O (63.94 ? 8.30) and FP (76.38 ? 9.33, respectively). The oxidized and cardboard flavour intensities increased more in FP during storage than the other products while the roasted peanutty flavour also decreased more in FP. CONCLUSION: Oregano essential oil and olive oil showed protective effect against lipid oxidation in fried-salted peanuts increasing the shelf-life of this product. Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina Fil: Asensio, Claudia Mariana. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Mestrallet, Marta Graciela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|